ByTiffany McCauley
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This chili con carne recipe
As I write this, I’m sitting in 109 degree weather. And the real zinger is, it’s gonna shoot up to 114 F. tomorrow! But somehow, I thought it would be a bright idea to make chili. So I got all the ingredients home and then thought about how I really didn’t want to heat up my kitchen.
Enter the Instant Pot (IP from here on forward).
Don’t worry, if you don’t have one, I’ll give you directions for slow cooker and stove top cooking below as well. But at 108 F., I wasn’t about to cook on my stove top.
That being said, I did have to warm things up a tiny bit just because you do have to saute the veggies and brown the meat so you don’t end up with a big lump of meatloaf-ish gruel. But I was happy to just do a bit of sautéing and browning right in the IP. My kitchen didn’t overheat and I still got the job done. I’ll take it!
If I’m being totally honest, I will confess that I used 1 lb. of ground chuck and 1 lb. of ground pork just because I’m not a huge beef fan. But if beef is your “thang” (no, I didn’t misspell that…), then follow the recipe with 2 lbs. of beef.
This is lovely served with some clean eating corn bread or just some biscuits on the side. It’s a fabulous recipe for fall…. if fall ever arrives here in northern California…
P.S. – This freezes well and is great served with some raw onion and avocado sprinkled over the top. Yum!!
MORE DELICIOUS CHILI RECIPES:
- Southwestern Turkey Chili
- Pumpkin Turkey Chili
CHILI CON CARNE RECIPE:
Instant Pot Chili Con Carne
Chili Con Carne is a classic dish you'll make again and again. It's super easy and super delicious!
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Course: Chili
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Servings: 10 cups (approximate)
Calories: 356kcal
Author: Tiffany McCauley
Ingredients
- 1 small yellow onion, chopped
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 2 tbsp. oil (plus extra if needed for cooking)
- 2 lb. ground beef
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. paprika
- 2 tbsp. ground cumin
- 2 tbsp. unsweetened cocoa powder
- 15 oz. can kidney beans, no sugar added
- 28 oz. can stewed tomatoes, no sugar added
US Customary - Metric
Instructions
Place the chopped onions and bell peppers in the IP with the oil and press the Sauté button. Stir occasionally, cooking until the peppers begin to look a bit wilted.
Add in the meat, and stir to break up. Continue cooking until the meat is just browned enough to no longer stick together.
Add in the remaining ingredients and press "Cancel" on the IP.
Put the lid on the IP, close the valve and press the "Manual" button. Adjust the time to 15 minutes.
When done, do a natural release.
Season with salt and pepper as needed and serve chili with corn bread or biscuits.
SLOW COOKER INSTRUCTIONS
Follow steps one and two, but in a skillet.
Transfer that to your slow cooker, add in the rest of the ingredients and cook on low for 4-6 hours.
STOVETOP DIRECTIONS
Follow steps one and two, then transfer that to a soup pot and add the remaining ingredients.
Cook over medium heat until the meat and vegetables are fully cooked.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1cup | Calories: 356kcal | Carbohydrates: 20g | Protein: 21g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 355mg | Potassium: 762mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1645IU | Vitamin C: 45.8mg | Calcium: 102mg | Iron: 6.3mg
